Antoni Porowski’s Salmon and Spinach Rice Bowl with Green Tea Broth
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Get in, we’re going to Japan—with Antoni Porowski, no less. The Queer Eye cooking star’s recipe for salmon and spinach rice bowls with green tea broth is a nod to the country’s cuisine, and lucky for all of us, it’s the ideal combination of simple and delicious.
“Gosh, I miss Japan,” he writes in his new cookbook, Antoni: Let’s Do Dinner. “Never have I left a country so inspired by its cuisine and respect for simple food. At its most basic, this dish, known as ochazuke, is made by pouring hot green tea over rice. For a nourishing meal, I top the rice with broiled salmon (or arctic char) seasoned with sesame oil and then ladle over a tea and chicken broth blend. I prefer jasmine green tea, but you can use whatever green tea you like.”
Excerpted from Antoni: Let’s Do Dinner © 2021 by Antoni Porowski with Mindy Fox. Photography © 2021 by Paul Brissman. Reproduced by permission of Mariner Books, an imprint of HarperCollins Publishers. All rights reserved.
1 cup sushi rice or other short-grain rice
1½ quarts low-sodium chicken broth
3 bags jasmine green tea, regular or decaf (see headnote)
1½ tablespoons soy sauce or tamari, plus more for serving
1⅓ pounds skin-on salmon or arctic char fillet
2 teaspoons toasted sesame oil, plus more for serving
1 bunch (8 ounces) spinach, tough stems removed, leaves and tender stems torn or coarsely chopped
2 scallions, thinly sliced
Toasted sesame seeds or torn roasted seaweed snacks or nori, for topping (optional)
1. In a fine-mesh sieve, rinse the rice well under cold water until the water runs clear. Transfer to a medium saucepan, add 1 cup water and ¼ teaspoon salt and bring to a boil. Reduce the heat to the lowest setting, cover and cook until the water is absorbed and the rice is tender, 12 to 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.
2. Meanwhile, in a small saucepan, bring the broth and ¾ teaspoon salt just to a boil. Remove from the heat, add the tea bags, cover and let steep for 5 minutes, then remove the tea bags, squeezing the excess liquid back into the pan (discard the bags). Add the soy sauce to the broth and cover to keep warm.
3. With a rack about 5 inches from the heat source, heat the broiler. On a foil-lined baking sheet, arrange the salmon, brush with the sesame oil and season with 1 teaspoon salt. Broil until the salmon is cooked to your liking, 5 to 8 minutes, depending on thickness. Remove from the oven and gently flake the fish with a fork. Discard the skin.
4. Divide the rice, salmon, spinach and scallions among four large bowls. Bring the broth just to a boil and ladle it into the bowls. Drizzle with sesame oil and soy sauce to taste. Pass the sesame seeds and seaweed, if desired.